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Item No.:
02
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Site:
Other-Public Vomiting Incident (PVI) Log
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Violation:
On 3 January 2026 (voyage #230) the PVI log documented a fecal accident in Adventure Ocean (3- to 5-year-olds) on a child's clothes. When the parent was contacted by medical, the parent stated the child did not have diarrhea but did have one episode of vomiting. Due to the parent's report, this child was not considered an acute gastroenteritis case. The inspector discussed the importance in ensuring follow up and documentation when two symptoms of acute gastroenteritis are reported but the individual's history differs.
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Recommendation:
Maintain accurate records.
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Item No.:
06
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Site:
Potable Water-Deck 1: Engine Room - Bunkering/Production Logs
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Violation:
The potable water bunkering and production logs did not have notations of unusual events. Staff and the inspector agreed that because the electronic data logger could not be accessed, the notations would be entered on the manual log.
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Recommendation:
Change, initial, and date halogen analyzer-chart recorder charts daily. Ensure the charts contain notations of any unusual events in the potable water system. If electronic data loggers are used instead of chart recorders, record notations of any unusual events in the potable water system log.
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Item No.:
08
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Site:
Potable Water-Deck 1: Incinerating Room
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Violation:
The backflow prevention devices for the bucket filling hose and for the portside hose-end sprayer were in disrepair with blocked atmospheric vents.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Deck 1: Engine Room
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Violation:
The reduced pressure assembly continuously dripped water from the relief vent for evaporator #1.
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Recommendation:
Maintain backflow prevention devices in good repair.
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Item No.:
08
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Site:
Potable Water-Deck 1: Engine Room
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Violation:
The mineralizer and reverse osmosis stations were missing appropriate striping for potable and non-potable water lines. The mineralizer stations were not striped every 5 meters to indicate potable water (blue or blue/green/blue) after the chlorine injection point, and the reverse osmosis units did not have permeate/technical striping (blue/gray/blue) in multiple areas prior to the chlorine injection point. This was fixed during the inspection.
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Recommendation:
Stripe or paint potable water lines either in accordance with ISO 14726 (blue/green/blue) or blue only. Stripe or paint distillate and permeate water lines directed to the potable water system in accordance with ISO 14726 (blue/gray/blue). Ensure no other lines have the above color designations.
Stripe or paint these lines, including potable water supply lines in technical lockers, at 5-meters (16.4 feet) intervals and on each side of partitions, decks, and bulkheads, except where decor would be marred by such markings.
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Item No.:
10
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Site:
Housekeeping-Jetted Tubs
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Violation:
Records indicated disinfection of the nine jetted tubs did not occur every seven days as required. According to records, disinfection occurred on 27 December 2025 and 5 January 2026 (dates of disembarkation), which was past the seven-day requirement.
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Recommendation:
Drain jetted tubs once per day and clean and disinfect them every 7 days or between occupancies, whatever is more frequent. Disinfect with an appropriate halogen-based disinfectant at 10 ppm for 60 minutes, or an equivalent CT value.
Implement one of the following procedures for heated jetted tubs: (1) Drain, clean, and disinfect heated jetted tubs daily. Install a safety sign at the tub entrance advising users that using heated jetted tubs without the use of automated halogen and pH control may increase the risk of respiratory infections. (2) With an approved variance, drain heated jetted tubs every 3 days. Clean and disinfect tubs twice a week or between occupancies, whatever is more frequent. No signage is required.
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Item No.:
11
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Site:
Other-Public Vomiting Incident (PVI) Logs
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Violation:
On 10 February 2026, a fecal incident was reported in I94 outside of a crew cabins; however, records indicated a crew member was not identified. Due to this, a crew member was not evaluated for acute gastroenteritis and the need for isolation.
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Recommendation:
When food employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 48 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document date and time of last symptom and clearance to return to work; (4) Review [when possible] any reportable AGE cases among passengers or crew reported after the food employee's illness onset for epidemiologic link/connection.
Ensure the food employee's supervisor or person in charge conducts an assessment of food prepared or served by the food employee while symptomatic and take appropriate corrective actions. Document corrective actions taken as a result of the assessment.
When nonfood employees are symptomatic and meet the case definition for AGE, ensure the following actions are taken: (1) Isolate in cabin or designated restricted area until symptom-free for a minimum of 24 hours; (2) Follow-up with and receive approval by designated medical personnel before returning crew to work; (3) Document the date and time of last symptom and clearance to return to work.
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Item No.:
13
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Site:
Provisions-Frozen Poultry
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Violation:
On 12 February 2026 at 1102, the inspector observed the unloading of frozen poultry in the provision corridor directly outside the Frozen Poultry Walk-In Freezer. Two pallets of boxed frozen chicken that had just been received onboard were noted to contain numerous cartons (approximately 30 per pallet) with a heavy accumulation of wet and dried blood on their exterior surfaces.
The inspector examined several of the most heavily soiled cartons and determined that the blood did not appear to be actively leaking from the product within the boxes. Provision staff were unable to identify the source of the blood contamination. When questioned, the supervisor stated the issue would be reported to the supplier; however, no immediate corrective action (e.g., rejection, segregation, or transferring chicken to different containers) was taken.
Later during the inspection, the inspector observed the same visibly soiled cartons stored inside the Frozen Poultry Walk-In Freezer.
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Recommendation:
Ensure the supervisor or person in charge of food operations on the vessel monitors that: Employees are observing food as they are received to determine that they are from approved sources, delivered at the required temperatures, protected from contamination, unadulterated, and accurately presented.
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Item No.:
18
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Site:
Galley-Deck 11: Chops Sliding Glass Door Refrigerators
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Violation:
Bags of raw shrimp were stored above raw onions. The raw shrimp was relocated below the onions.
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Recommendation:
Protect food from cross-contamination or other sources of contamination by the following methods: (1) Physically separating raw animal food during storage, preparation, holding, and display from raw ready-to-eat food so products do not physically touch and so that one product does not drip into another; (2) Physically separating ready-to-eat food from other ready-to-eat food that include raw or undercooked animal products, including meat and fish, so that products do not physically touch and so that one food cannot drip into another; (3) Separating types of raw animal food such as beef, fish, lamb, pork, and poultry from each other?except when combined as ingredients?during storage, preparation, holding, and display by using separate equipment for each type, or by arranging each type of food in equipment so that cross-contamination of one type with another is prevented, or by preparing each type of food at different times or in separate areas; (4) Cleaning and sanitizing equipment and utensils; (5) Storing the food in packages, covered containers, or wrappings; (6) Cleaning visible soil on hermetically sealed containers of food before opening; (7) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (8) Separating damaged, spoiled, or recalled food being held on the vessel; (9) Separating unwashed fruits and vegetables from ready-to-eat food.
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Item No.:
19
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Site:
Buffet-Deck 14: Crown Lounge
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Violation:
There were no side sneeze guards to protect the side of the buffet lines, and passengers could stand right next to the area. There was no food out for service during the inspection.
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Recommendation:
Protect food on display from contamination by using packaging; counter, service line, or salad bar food guards; display cases; self-closing hinged lids; or other effective means. Install side protection for sneeze guards if the distance between exposed food and where consumers are expected to stand is less than 1 meter (39 inches).
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Item No.:
19
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Site:
Provisions-Frozen Poultry
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Violation:
On 12 February 2026 at 1102, the inspector observed the unloading of frozen poultry in the provision corridor directly outside the Frozen Poultry Walk-In Freezer. Two pallets of boxed frozen chicken that had just been received onboard were noted to contain numerous cartons (approximately 30 per pallet) with a heavy accumulation of wet and dried blood on their exterior surfaces.
The inspector examined several of the most heavily soiled cartons and determined that the blood did not appear to be actively leaking from the product within the boxes. Provision staff were unable to identify the source of the blood contamination. When questioned, the supervisor stated the issue would be reported to the supplier; however, no immediate corrective action (e.g., rejection, segregation, or transferring chicken to different containers) was taken.
Later during the inspection, the inspector observed the same visibly soiled cartons stored inside the Frozen Poultry Walk-In Freezer.
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Recommendation:
Protect food from contamination by storing the food: (1) Covered or otherwise protected; (2) In a clean, dry location; (3) Where it is not exposed to splash, dust, or other contamination; (4) At least 150 millimeters (6 inches) above the deck; (5) At least 127 millimeters (5 inches) for food in packages and working containers on pallets, skids, and racks; (6) At least 150 millimeters (6 inches) above the deck on shelving units. Protect food from contamination that may result from a physical, chemical, biological origin.
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Item No.:
20
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Site:
Preparation Room-Deck 1
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Violation:
Two cutting boards stored on the preparation counter were heavily scored and needed to be resurfaced.
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Recommendation:
Ensure surfaces such as cutting blocks and boards subject to scratching and scoring are resurfaced if they can no longer be effectively cleaned and sanitized or discarded if they cannot be resurfaced.
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Item No.:
21
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Site:
Buffet-Deck 2
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Violation:
A four-inch piece of thick, soft silicone detached from the left side of the ice machine. It was unclear why the silicone was initially placed there.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance. Ensure nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning are constructed of a corrosion-resistant, nonabsorbent, and smooth material.
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Item No.:
21
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Site:
Buffet-Deck 2
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Violation:
The trolley used for collecting soiled dishes was heavily damaged, making the equipment difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 3 - Center Beverage Station
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|
Violation:
Two of the standing ice machines had thick tape residue on the top outer cover where signs had been removed, which made the area difficult to clean.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Pantry-Housekeeping Pantry #8745
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|
Violation:
The rubber seal for the inside cover of the ice machine was detached in the top left corner.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance. Maintain nonfood-contact equipment in good repair and proper adjustment including: (1) Equipment must be maintained in a state of repair and condition that meets the materials, design, construction, and operation specifications of these standards; (2) Equipment components such as doors, seals, hinges, fasteners, and kick plates are kept intact and tight and adjusted in accordance with manufacturer's specifications.
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Item No.:
21
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Site:
Galley-Deck 4: Playmakers
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|
Violation:
The inside top of the counter-mounted oven was rough and in disrepair.
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Recommendation:
Design and construct nonfood-contact surfaces of equipment and utensils to be durable and to retain their characteristic qualities under normal use conditions. Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
21
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Site:
Galley-Deck 12: Johnny Rockets
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|
Violation:
On both flat-top grills, open seams were present between the front plate of the scrap box and the scrap box, creating a difficult to clean surface.
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Recommendation:
Ensure nonfood-contact surfaces are free of unnecessary ledges, projections, and crevices, and are designed and constructed to allow easy cleaning and to facilitate maintenance.
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Item No.:
22
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Site:
Galley-Deck 11: El Loco
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|
Violation:
The hood type potwashing machine was out of order. Crew stated it had been out of order for three days.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
22
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Site:
Galley-Deck 4: Izumi
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|
Violation:
The hood type potwashing machine had been out of order since December 2025. Crew stated they were awaiting parts.
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Recommendation:
Maintain warewashing equipment in good repair and proper adjustment, including: (1) Warewashing equipment is maintained in a state of repair and condition that meets the standards of the materials, design, and construction; (2) Water pressure and water temperature-measuring devices are maintained in good repair and accurate within the intended range of use.
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Item No.:
26
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Site:
Galley-Deck 3 - Warewashing
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Violation:
Heavily soiled dishes (approximately 30) were found in seven separate clean storage racks.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch.
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Item No.:
26
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Site:
Other-Deck 0- Galley Room 0858
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|
Violation:
Six previously cleaned and sanitized cast iron skillets used for serving food were heavily rusted on all sides and three skillets had food residue.
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Recommendation:
Ensure food-contact surfaces of equipment and utensils are clean to sight and touch. Ensure food only contacts surfaces of cleaned and sanitized equipment and utensils.
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Item No.:
27
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Site:
Other-Deck 0 - Galley Room 0858
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|
Violation:
Six previously cleaned and sanitized cast iron skillets used for serving food were heavily rusted on all sides and three skillets had food residue.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 12: Johnny Rockets
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Violation:
Dried food debris accumulated in the open seam between the front plate of the scrap box and the scrap box on the flat-top grills.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Galley-Deck 12: Johnny Rockets Show Galley
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Violation:
Excessive dust accumulated on the ledge behind the cold wells. The ledge was cleaned immediately.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Deck 11: Windjammer Portside Freestyle Station
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|
Violation:
The soda machine's technical compartment was soiled with a sticky residue.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Deck 11: Windjammer Portside Aft Beverage Station
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Violation:
A large amount of dust and debris accumulated on the hinges inside the dry storage cabinet.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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Site:
Buffet-Deck 11: Windjammer Starboard and Portside Jade
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|
Violation:
The roller shutter compartments were soiled with a large amount of dust.
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|
Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
27
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|
Site:
Other-Deck 0 - Galley Room 0858
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|
Violation:
A deli slicer, set to be removed from the ship and discarded at a future date, was stored with food residue on it.
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Recommendation:
Ensure nonfood-contact surfaces of equipment are kept free of an accumulation of dust, dirt, food residue, and other debris.
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Item No.:
28
|
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Site:
Other-Deck 0 - Galley Room 0858
|
|
Violation:
Six previously cleaned and sanitized cast iron skillets used for serving food were heavily rusted on all sides and three skillets had food residue.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (1) In a clean, dry location; (2) In a location where they are not exposed to splash, dust, or other contamination; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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Item No.:
28
|
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Site:
Galley-Deck 3 - Warewashing
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|
Violation:
Approximately twenty stainless steel bowls with a lip preventing water from draining were stored wet nested and dripped water when picked up.
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Recommendation:
Store clean equipment and utensils: (1) In a self-draining position that allows air drying; (2) Covered or inverted.
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Item No.:
28
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Site:
Other-Deck 0 - Galley Room 0858
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Violation:
A deli slicer, set to be removed from the ship and discarded at a future date, was stored with food residue on it.
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Recommendation:
Store cleaned equipment and utensils, laundered linens, and single-service articles and single-use articles: (1) In a clean, dry location; (2) In a location where they are not exposed to splash, dust, or other contamination; (3) At least 150 millimeters (6 inches) above the deck unless in packages on pallets, skids, or racks, which may be 127 millimeters (5 inches) above the deck.
Keep equipment and shelving in unfinished lockers or rooms clean.
Do not store single-service articles and single-use articles in unfinished lockers or rooms.
Do not store chemicals in unfinished lockers with food equipment.
Ensure exposed gray water and black water lines in unfinished equipment lockers are solid pipe, butt-welded, or sleeve-welded. If plastic pipes, ensure the lines are heat fused or chemically welded.
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Item No.:
30
|
|
Site:
Buffet-Deck 2
|
|
Violation:
Soft silicone placed in the junctures of the large handwashing station was peeling and soiled with black residue.
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Recommendation:
Keep handwashing facilities clean and in good repair.
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Item No.:
33
|
|
Site:
Galley-Deck 3: Hot Galley
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|
Violation:
The deck grouting was recessed.
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|
Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
|
|
Site:
Preparation Room-Deck 1
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|
Violation:
Two areas of the deck tiles were excessively cracked.
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Recommendation:
Ensure decks, bulkheads, and deckheads in food preparation, warewashing, pantries, and storage areas are maintained in good repair.
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Item No.:
33
|
|
Site:
Buffet-Deck 11: Windjammer Portside Freestyle Station
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|
Violation:
Black liquid pooled on the deck beneath the stainless steel cabinet.
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Recommendation:
Ensure decks, bulkheads, deckheads, and attached equipment in food preparation, warewashing, pantries, and storage areas are cleaned as often as necessary.
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Item No.:
34
|
|
Site:
Galley-Deck 11: El Loco
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|
Violation:
The utility sink's faucet dripped water continuously. The plumber was called and the sink was fixed.
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|
Recommendation:
Ensure the plumbing system in food areas is in good repair.
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Item No.:
37
|
|
Site:
Galley-Deck 4: Izumi
|
|
Violation:
Condensate collected on the deckhead above the counter-mounted oven. Crew actively wiped the deckhead to prevent dripping.
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|
Recommendation:
Ensure exhaust ventilation hood systems in food preparation areas and warewashing areas?including components such as hoods, fans, guards, and ducting?are designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, single-service articles, and single-use articles. Ensure ventilation hood systems and devices operate effectively to prevent grease and condensate from collecting on the bulkheads and deckheads and to remove contaminants generated by equipment located under them.
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Item No.:
39
|
|
Site:
Galley-Deck 14: Crown Lounge
|
|
Violation:
One fruit fly was in the utility sink.
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|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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Item No.:
39
|
|
Site:
Buffet-Deck 11: Windjammer Portside Freestyle Station
|
|
Violation:
Four fruit flies were in this area.
|
|
Recommendation:
Effectively control the presence of insects, rodents, and other pests to minimize their presence in food areas.
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|
|
Item No.:
44
|
|
Site:
Other-Public Vomiting Incident (PVI) Log
|
|
Violation:
On 10 February 2026, a fecal incident was reported in I94 outside of a crew cabins; however, records indicated a crew member was not identified. Due to this, a crew member was not evaluated for acute gastroenteritis and the need for isolation.
|
|
Recommendation:
Ensure crew are knowledgeable on when to report acute gastroenteritis cases to medical.
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